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A Standard Dietary 
for an Orphanage 



(SECOND EDITION) 



Written for the 

State Board of Charities and Corrections 

by 

DR. ADELE S. JAFFA 
Lecturer in Dietetics at the University of CaHfornia 



19 15 



California 

Stati Printing Ottict 

1915 



A Standard Dietary 
for an Orphanage 



(SECOND EDITION) 



Written for the 

State Board of Charities and Corrections 

by 

DR. ADELE S. JAFFA 
Lecturer in Dietetics at the University of Cahfornia 



19 15 



California 

State Printing Office 

1915 



ITGO.J 



D. of D# 
<EP 2 ,19 5 






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FOREWORD. 

In considering the question of what constitutes a standard diet for 
the children of an orphanage, the first and most important thing to do 
is to forget that they are orphans, and the second is to remember it 
with renewed intensit.y. The apparent inconsistency in these direc- 
tions can be easily explained, especially if the explanation is prefaced 
by the following definition. 

A standard dietary is one which provides for every fundamental 
need of the body, which makes for good health, full development and 
best efficiency, and which does this at the least possible cost. 

The fundamental food needs of children are the same regardless of 
where they happen to eat. It takes just as much material to "grow" 
the body of one little child as it does that of another little child, re- 
gardless of the father's earning capacity, or whether indeed there be 
a father. It takes a definite amount of coal to run an engine, regard- 
less of who pays for it. That some engines go on less and do less 
work — and others are coaled beyond their capacity and bring disaster 
to their owners, only emphasize the law. 

It is readily seen, therefore, that in considering the proper feeding 
of cliildren, from the modern point of view, it is both unnecessary and 
ill-advised to hamper the mind with an ever present consciousness of 
family relations or lack of them. In considering the kind, amount, and 
variety of food required, the only appropriate and helpful label is one 
which points to some definite physical conditions which may modify 
the general need, as: "a diet for babies of two years"; "for children of 
ten years"; "for adolescents": "for under-nourished children," etc. 

When, later on, however, the methods of preparing, cooking, and 
serving these foods are considered, it then becomes important to add 
the label: "For a large groups ^ for in these phases of the subject the 
problems vary with the size of the group. 

And still later, when considering the inevitable question of cost, we 
must once more remember with emphasis that the children of this par- 
ticular large group arc orphans, and that as such they are the responsi- 
bilitv of the comnumitv and that the cDiiiniunitv not onlv can afford to 



feed its children proiH'i-ly. l)ul that it can not afford not to. If in the 
oommoii iMiiiality of chihlreii. there is one class who liave greater need 
than others of sound constitutions, of fine ]»hysieal development, of 
resistance to disease, it is those children who must depend for their 
livelihood and success entirely npon their own efforts, and that at an 
early aj^e. From the selfish as well as from the altruistic point of 
view, the eonnnunity can not atrcu'd to allow "dependent children"' to 
grow up into anything short of their very best possibilities. The 
money which it is necessary to spend in order to accomplisli this result 
is in everj^ sense a good investment. 



A STANDARD DIETARY FOR AN ORPHANAGE. 

(SEt'O.NI) lOniTio.x ) 



The Principles of Dietary Construction, 

It is important tliat tliose who have charge of the dietai-y of any 
group of people sliouhl have an intelligent idea of the prinei])les which 
nnderlie the best arrangement and combinations of foods ; otherwise 
apparently small changes and substitutions might seriously interfere 
with some important principle. As a dietary is concerned with inany 
phases of the food question, it might well be discussed under foui- gen- 
eral heads or topics, ('. e. -. 

I. The nutritive phase which relates to "food values"; "the 
balanced diet," etc. 
II. The hygienic phase which deals with digestibility, proper 
combinations, methods of cooking, etc. 
III. The esthetic phase which deals with the api)earance, flavor 

and general attractiveness. 
IV. The economic phase which deals with cost and value. 

I. The Nutritive Phase of a Dietary. 

Were the hvunan machine like a nu^-hanical device, the term " nutvilivc 
value" would refer only to the amount of fuel which it consumes 
in the day. But the human machine grows, and therefore requires 
material both to build new tis.sue and to replace that which is broken 
down in the wear and tear of living. The nutritive value of a dietary 
means therefore, the amounts both of fuel and of hiiiklin</ material which 
the daily food supplies to tlie body. 

How are these values estimated? 

All foods of whatever kind may be divided into simph' classes aiul 
tlien into sub-classes according to the ingredients which tliey contain. 
Because a food is placed in a particnlai- class it does iiol mean that it 
contains onli/ material for which that class is nametl, l)ut that it con- 
tains that particular material in larger proportion than any other. 
Thus in the table below the conuiion foods are placed under the heading 
of the class to whicii Ihey ])elong. while in parentheses are indicated the 
imjiortanl nntiicnts of some otiier class which they contain. 



-17098 



6 — 



Table Showing Classification of Foods. 



I. 

Nitrogenous 


II. 
Non-nitrogenous group 
(heat and energy foods) 




or 
Protein group 


A. riirljohyclrates 




(building material) 


(1) Starches 


(2) Sugar 


B. Fats 


:Slont (fat). 

.Milk (fat and sugar). 

Eggs (fat). 

Choose (fat). 

Fish. 

Oystors. 

Nuts (oil). 

Boans (starch). 

Poas (starch). 

Gluten flour (starch). 


I'Mours (protein). 
Cereals (protein). 
Bread (protein). 
Macaroni (protein). 
Rice (protein). 
Potatoes. 


Cane sugar. 
Beet sugar. 
Milk sugar. 
Fruit sugar. 
Syrujis. 
Honey. 


Meat fat. 
Fisli oil. 
Butter. 
Cream. 
Vegetalilc oil. 

(Olive, etc.). 

(Nut butters). 


Green vegetables. 
Fruits (sugar). 

1 



Other tables slio\v the exact aiiumnt of each nutrient which foods 
ciitit.-iiii or the chemical eoiupo.sition. as folh)ws: 

Table Showing Chemical Composition of Some Foods. 



Protein, 
per cent 


Fat, 
l)er cent 


Carbohydrates, 
per cent 


Ash 
per ce 


nt 

1 

.7 
1.0 
1.1 
1.0 

.3 


Calories, 
per poiinil 


:Milk 


3.3 


4.0 

19.1 

1.3 

.4 

.5 




1 
5.0 

58.1 

9.8 

14.2 1 




325 


Meat 

Br(>ad 


190 

9.2 


1.155 
1,215 


Carrots 

Apples - 


l.I 

_ . .4 


210 
290 







What importance attaches to knowing these food classes'' 

It is fundamental in accurale feeding and is tiie basis of wliat is 
termed "balance" in the diet. This is because each ^i-oiip of foods has 
a different office to perform in th(^ l)ody. 

Protein is the fiss'}tr huil(hi\ pi'ovidijiii" both for firowth and for the 
replaeinu' of woi-n-oiit matei'ial. 11 is the laro(^st elenienl in mnsele. 
brain, nerves, lilood, and internal organs. 

X()n-}iitro(jenous material of all kinds yields lirat which is nscd both 
for keeping the body warm, and for power or energy witli which to 
perform work. It also l)iiilds fatty tissne. hut this is t>]]\y stored fnel. 
It can nol bnild impoi'tant {)ermanent ti.ssue. On the other hand, pro- 
tein can and does yield heat and energy, but there are many reasons -why 
it is ordinarily nol wise or economical to use it for tliis purpose. 

How are these facts applied to a dietary? 

As chihlren need a larger proixn't ion of (/roti-uifi matciial than aihdts 
it is i)lain that their diet should contain a larger pi'opoi-tion of |>rotein. 
On the otlu'i' hand those who do heavy work or are exi)osed t<» cold I'e- 
(piire a larger anuiunt of "heat and energy" food tlian do others. 
p]very diet, it fact, should be properly proportioned lietwcen these 
classes, according to conditions. 



What happens if children do not receive enough protein? 

Their resistrincc to discMsc is lowered and they do not grow iiorinally. 
In most cases the children are stunted but in other cases Nature seems 
determined to lengthen them out and failing in material, resorts to 
breaking down some of the substance of the internal organs and deep 
tissues and usinu' it for l)nildini>' new tissue. The results are most dis- 
astrous to hi^alth. 

What diets are lil<ely to be poor in protein? 

Those which contain only small amounts of milk, meat and eggs and 
where the ])riuci]">al foods are iiiiish. bread, potato and vegetables. 

What happens if the supply of heat and energy foods is deficient? 

As a rule children's appetites lead them to eat a sufficient amount 
when the supply is not unnecessarily limited. As these foods are cheaper 
than the others, there is usually a sufficient amount provided. If, how- 
ever, the supply is short, the children get thin and attention is thus 
called to the error, and all danger averted. 

On the other hand children who lack protein may gain weight in fatty 
tissue and deceive the observer. They may "look well" and "feel 
well" while they gradually lose ground. 

Is it important to discriminate closely between the small divisions or sub-classes 
of non-nitrogenous foods? 

It is. some of them are ""bulky'' and some are ^"concentrated." 
Each kind has its special value. The bulky foods stimulate the intes- 
tine, keep the food mass porous, etc.. but the process of digestion is 
lengthy and more or less complicated. The concentrated foods furnish 
a large amount of nourishment for their bulk and usually have a shorter 
and more simple process of digestion. 

Which are the bulky foods of this class? 

The so-called "stai-chy foods." and fruit and vegetables. 

Which are concentrated? 

The sugars and fats. 

Is one form of concentrated food sufficient? 

Xo. Sugar can ncvt'r entirely or adequately take the jilace of fat. 

Why Is fat so important? 

Fat is the only ""energy food" which l)uikls tissue. It is especially 
important to growing children, as it furnishes material for the building 
of brain and nerves and foi" the v(h\ marrow of the bones where the red 
blood cells are developed, 'i'lu^ otliei- energy foods may be stored as fat 
but do not build any of the higlily oi-ganized tissues. 

Fat is in a large subclass by itself. ' It has a different process of di- 
gestion and dift^erent channels of absorption, thus showing that Nature 
has made special provision for its entering largely into the diet. It is 
worth two and one-fourth times as nuich as starch or sugar for produc- 
ing heat. 



Under what circumstances does fat starvation occur in children? 

1. When llic (iiumtity (tf milk is small. 

2. When lilt' (|ii;ili1y of milk is poor. 
'^. Wlieu the milk is skimmed. 

4. When the supply of butter is scanty. 
This is especially true when thase defects are not compensated for l)y the 
use of oil or other easily di^':ested fat. 

What is the value of sugar? 

Sugar mig:ht be considered a concentrated and easily handled form of 
starchy food, for starch is changed into sugar by a rather lengthy pro- 
cess of digestion before it can be used by the Ixxly. Because it is so con- 
centrated, it can readily be used to excess. But it is a valuable article 
when used as a food and not as an "indulgence" and should have its 
proi)er place in the dietary of a growing child and any person who exer- 
cises largely. It should not be eaten l)elween meals. 

What happens if only bulky foods are used? 

The person either fails to eat a proper amount for liis needs, draws 
upon his reserve store and thus becomes "undervitalized," or else he 
cats Avhat he requires, overloads his digestive apparatus, and subjects it 
to unnecessary strain. This is especially true of very young children 
and also where the food need is large, as with the adolescent. The re- 
sults of this kind of strain may not show for years, a.s indeed is the 
(•;ise with any kind of improper feeding. 

Thus the first Ruhs of Diffari/ Co)isfn(cfi())i are developed : 

Rul( 1. The diet should contain tlie pi'o[)er amonnt and |)i'oportion 

of the two main clas.ses of food. 
Rule 2. A i)r()per balance should be maintained between bulky 
and concentrated foods and a special place be given to 
fat. 

What Is the proper amount and proportion? 

This (pu'stion brings up the sul).iect of 

STANDARDS. 

Definition. A standard is the aniounf of food which the authoi'ities 
on the subject suggest as adequate or best for ditVereiit people. 

Hov>/ Is the standard arrived at? 

By a coml)ination of careful investigations into what people do eat 
and do thi'ive on. and by accurate scientitic expi'i-iments. 

Is the standard exact and reliable? 

It is not exact for all jjcople and is m lu r intended to mark an accui-ate 
line. It rather points the limits below which and hcyond which it is 
not safe to go. Individuals differ but a (/roup represents the average of 
certain conditions and the standard for a group is a nuich more accurate 
thing than for one person. The group need is \hv average need. 



How does a standard express its quantities? 

The amount of [)r()t('in is expressed in granis (1 oimee equals about 
30 grams). The i)rotein need depends principally upon weight and 
growth. That is. a growing body requires 7nore protein for each pound 
of body weight than does one that is not growing. For instance, an in- 
fant requires from 1 to 1.5 grams of protein for each pound it weighs, 
while an adult requires only .6 to .8 grams per pound. Children of dif- 
ferent ages require quantities between these two. Thus a child of ten 
years who weighs 70 pounds (stripped weight) will probably require 
between 70 and 80 grams of protein per day^ depending upon how 
rapidly he is growing; while a man who weighs 150 pounds will require 
only 100 to 115 grams. 

The amount of energy food is expressed in calories — a calorie being a 
unit of heat, a measure, like an inch or a yard. The number of units 
of heat that must be produced to keep the liionan engine running well 
(as with other engines), depends upon its size, its rate of speed, its 
Jiours of tuork and the weight of things it moves or handles, but espec- 
ially upon work or work in relation to weight, etc. Thus an infant re- 
quires about 40 to 45 calories for each pound it weighs; a child of two 
years, 40 or less; a child of ten years about 32 calories per pound; an 
adult engaged in light work, about 20, and with heavy work, about 26 
calories per pound. Another factor which modifies the individual 
need is fhe rapidity with which the body radiates heat. A tall thin 
person who weighs the same as a shorter and fatter one, requires a diet 
having a higher caloric value. All this can be calculated quite accurately 
for any individual under observation, but for a group an average is 
taken. Thus if the average age of a group of children is 10 years, and 
the amount of work and play that of the average school child, the dietary 
should furnish about 2,100 calories per child per day. 

The mineral standard is calculated in the same manner as the protein, 
but for the purposes of the present discussion it is not necessary to go 
into these details. If the dietary contains a sufficient amount of milk, 
meat, eggs, grains, fruits and vegetables, the mineral content will be .sure 
to meet the average need. 

Thus the food standard foi- an average child of 10 years, who weighs 
70 pounds would beexpressed as 75 grams of protein and 2,100 or more 
calories. 



II. The Hygienic Phases of the Dietary. 

A proper diet can not be ai-ranged on a few principles alone. The 
first rules of balance and proi)orti()n may be followed and yet a selec- 
tion of foods made in such a way as to ignore many otlici- factors which 
are important to health but which come more projierly under the head- 
ing of digestive or hygienic phases. P^'oods thus selected may be im- 



— 10 — 

])r()i)erly coiuhiiUHl ; tlicy iiiay ;ill be (litliciilt id' digest ioii ; llicy iii;iy l)e 
repeated nioiiotnuously ; tlicy may l)e uiisuitcd lo the pcr'soii ; oi- some 
of the most necessary foods, such as fruits and vegetables, may be 
entirely omitted. INFeat and bread might make a ^'balanced ration" 
but wouhl be a very poor diet. 

Tliere ai'e hirge ditferences between Ihe \ari()ns foods of the same class 
which make it necessary to sebn't Ihciii with care and discrimination. 
I\rilk anci cheese, for instance, are l)()th in the pi-otein gronp. but one is a 
perfect food for infants and the othei- is ai)solutely forbidden. In the 
same way, meat and dried licaiis both contain a birge amount of protein, 
\et meat is admirably suited to invalids and young children while beans 
are not. Each food couhl l)e taken up in turn ami its advantages and 
disadvantages dwelt u]K)n. For instance: 

Eggs: These have so many special qualities wiiich rendei' them more 
desii'ablc than othei' foods of their grouj) that it would i'e(|uii"e consider- 
able space to discuss them. The fat wliich they contain is in the form 
of an enndsion (one step already accomplished toward digestion) and 
is combined with ])hosj)horus in such a maiuu'r as to insure the ready 
absorption of that important mineral. In brief, eggs contain every 
necessary ingredient in the form best suited to easy conversion into the 
complex body of the baby chick — thus pi'oving their value as a tissue 
builder. 

Fhiut and Vkgetahles: a glance at the table shows that these foods 
arc placed under starches, but that a line divides them from cereals, 
tlours, etc. No line could indicate the width of Un chasm irhicli divides 
them. These foods are valuable especially for their nnnerals and 
organic acids, their laxative properties, and the cfuality of frcslniess 
which they possess. jNIineral matter is very important to the well 
being of the body. It is a necessary ingredient of the bones and of 
all the tissues and fhiids of the body and is vital to the functioning 
of all of the organs. Almost every food contains sonic ndneral matter 
fash), but certain ones contain a larger quantity or more important 
minerals than do others. This is the case with fruits and vegetables. 

^Iflk : This is a uni(iu( food and really stands in a class by itself. 
even though its large })()rportion of protein has caused it to be ])laced 
in that group. It contains every element necessary for the growth 
and maintenance of the body of the infant ami is an invaluable food 
for older children. It is more readily digested than most of th(> foods 
of the protein group and has none of the disadvantages ])ossessed by 
some of them. It has the added -advantage of being a fr(sh prmluct 
which is of great importance to the body. 'WWV should form a large 
l)art of the dietary of all children and should ])e s<'i-ved as milk and 
not in tea or coffee, which latter are stimulants and should lU'ver be 
given to children. When a hot drink is desired a "colfcc substitute" 
made of roasted cereals may be used. 



— 11 — 

Thus more Dietary Rules develop under Hygiene. 

Rule 3. The dietary should contain only those foods and com- 
binations of foods which are suited to the age, condition 
and digestive power of the person or persons. 

Rule 4. The week should contain as large a variety of food mate- 
rials as is consistent with regularity of method, simplic- 
ity and economy — and the weeks slionld not repeat 
monotonously. 

Is it possible to avoid monotony in feeding large groups? 

Within broad limits. Yes. It is not only possible, but necessary. An 
individual may limit his diet to a few self chosen foods M'hich are well 
suited to his individual needs and thrive. But as the members of a 
group are denied the privilege of choice and as a group holds within it 
the entire range of possible differences in individual need, the greater 
the variety of food the more closely is the group need met, and the 
larger the proportion of children whose needs are provided for. 

Rule 5. Fruit and vegetables should each be served at least once a 

day and preferably not at the same meal. 
Rule 6. One kind or one class of foods should not be massed at one 
meal but should be distributed over the day. 

Why? There are many reasons for this rule, depending upon the 
kind of food in question. First: Too much of one sort of material puts 
a strain on the organs and juices involved in its digestion. Second: 
Foods often are utilized better if accompanied by others, as protein 
with carbohydrates. Third: Nature is often only capable of handling 
a certain amount of one kind of material in a given time, and therefore 
it is more economical to distribute important and valuable foods over 
the three meals so as to insure as full a utilization as possible. This 
applies to protein, to fruit and vegetabh^s. to sugar, etc. 

What other things are there to consider under the hygiene of foods? 

All questions of the digestibility of separate foods and food comhina- 
tions, of methods of cooking, etc., but as rich foods, mixtures, made 
dishes, etc., are not frequently served at orphanages, these rules will be 
omitted and a few suggestions on eookiim' given later. 



III. The Esthetic Phases of the Dietary. 
In considering the subject of food, it is perhaps not in place to speak 
of the development of the "n()n-i)hysicar' part of the nature of the 
children (whether this l)e called the esthetic, artistic, spii'itual. etc.), 
whicli may be stimulated by the cleanliness and lu'auty of table 
appointments and the attractive appearance of food. But the beneficial 
results to the physical hody of siicli elements are decidedly in place in 
this discussion. 



— 12 — 

Tlic old sayiiifi". " Dio-cstion waits on apix'tilc. " has been pi'oxcii 1o 1)(» 
correct by hitc scientific investigation. The first How of gastric jnicc 
wiiicli is essential to the perfect digestion of food is entirely a nerve 
art'air and not due to clieniical or mechanical action, it is stimulated 
by appetite or the desire for food, by its odoi-. or taste In other woi-ds. 
anything which makes an appeal to the senses, which pleases oi- attracts 
whether through color, form, tlavor, or what not, will start digestion as 
nothing else can. 

Under ordinary conditions strong healthy children should not rcfpiire 
frequent "sense appeals" of this kind, as do weary brain workers, l^ut 
as group feeding must tend more or less to monotony and as it can not 
cater either to the individual need or the individual craving, resort 
should be had more often to these methods of awakening interest and 
stimulating the "appetite juice," than is usually necessary in feeding 
an individual child. 

It must also be remembered that other nerve conditions atfect tliges- 
tion even though the stimulation has nothing directly to do with the 
food. An attractive dining room, a cleanly and well arranged table, 
flowers, pleasant conversation — all these smooth the paths through 
which nerve currents flow and pave the way for good digestion. The 
dining-room should I)c neither funereal nor noisy, and where the children 
are too yonng to converse in low tones, they should be talked to 
oeeasioiially by the attendants so as to avoid that depressing and 
unnatural silence while eating. All unnecessary discipline should be 
avoided, and the meal time regarded rather as an opportunity for 
telling interesting and instructive anecdotes suited to the various 
gi'oups. 



IV. The Economic Considerations of the Dietary. 

True economy consists not in doing without some nuich needed 
article, but in getting ///// raltK for the money expended and making 
full use of what is purchased. The number of ]>ounds that can be 
bought for 25 cents is no real gauge of the economy of the purchase. 
Some foods have a nnich larger proportion of water than others, which 
water can be had more cheaply from the faucet than from the "cheap- 
est" food. Some have a larger proportion of "concealed protein" than 
others of the same cla.ss, and are worth more, for protein foods are 
more expensive than others, the world over. Suggestions for economic 
buying will be given later. 

A STANDARD DIETARY FOR AN ORPHANAGE. 

The accompanying dietary has been ai-ranged for a group of children 
whose average age is 10 years, var\ ing from 8 to 12. Other ages are 



— 13 — 

discussed later. The a)}ioH)tts of the various foods used have been 
guaged in different ways : 

1. The amounts of the important foods — meat, milk', fruit, etc., con- 
sidered necessary and advisable. 

2. The amounts of other foods, bread, mush, potato, which have been 
actuaUij consumed in several institutions, when accompanied by proper 
amounts of the first set, thus allowing for instinctive appetite. 

3. The amounts which give a correct value and balance according to 
scientific investigations. 

In this way, an effort has been made to avoid any extreme bias by 
allowing these different factors to check up on each other. 

The weights are for ''raw materials" as dispensed from the store- 
room and are provided in quantities which allow a reduction of 8 to 10 
per cent for refuse and waste, thus bringing the nourishment 10 per 
cent less than the totalled results. Thus if the protein reads 82 grams 
it is safe to suppose tliat the child eats about 75 grams. 

Is it necessary to adhere to the amounts of food prescribed in a dietary? 

Yes and no. Children should usually be allowed to satisfy their 
appetites on the plain foods, although in some cases it may be necessary 
to limit the amount. 

The important foods as meat, milk, eggs, butter and fruit should be 
supplied in the amounts suggested so that the children may have an 
opportunity to consume an adequate amount, if so inclined. 

The quantities are good averages for a group. Some of the children 
Avill eat more and some less, thus avoiding prescribed amounts for any 
individual. None of the quantities will be found to be accurate for all 
groups and a little careful experimenting will enable each institution 
to find its average consumption, thus avoiding both shortage and waste. 

A good rule is to allow more of the foods which are not injurious, in 
large quantities, where the appetite or legitimate )ieed seems to demand 
it. But never to cut dowii on the most valuable foods unless there is 
evidence that the amount is really too large. 

Are small differences in quantities ever important? 

A paper and pencil, and a little arithmetic will soon make it plain, 
how mueJi the food value goes up or down by variations in some kinds 
of food. It would prove an interesting occupation for an livening to 
subtract butter and sugar fi'om one of the meals and see the calories 
go down and then do the same for vegetables, fruits, potatoes, etc.. or 
to take out the meat and see how much bread and ])otato would be 
recpiired to supi)ly an e(|ual amount of protein. AVhen, after that, it is 
remembered that daily differences are repeated 3(>'> times in a year, it 
at once becomes apparent th.it important values may be accuuuilatcd by 
slight additions in quantity to some foods. 

Note. — The amount of sugar in the following- dietary lias been placed at one ounce 
as a convenient average. It must vary of course with the acidity of the fruit or other 
material with which it is cooked, and also with the size of the serving. It might often 
be nearer one-half ounce, and at times more than one ounce. 



— 14 







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— 19 — 

Suggestions for Dietary Administration. 

The ehiUlr-en who h;i|i|)rii to he unllicrcd iiiidcr oui' roof, in an orphan- 
asie, represent many varying eunsl itutionai t\'i)es. \vi(h'lv dill'd-inu' a,i;"es, 
and stao-es of deveh)pnient. and therefore often pi-cseiit radically dif- 
ferent food re(inirenients. 

It is not possibh\ exeept in eases of illness antl disabilities, to con- 
sider the children individnally ; bnt it is possible, and indeed )i('cessarij 
to divide them into groups, according' to ag'e. stage of growth, etc., and 
to modify the diet for (acJi fjroup. These three or four groups would 
be analogous to the three or four children of a normal family, and 
should be considered somewhat separately, just as a mother considers 
and provides differently for her girl of six and her l)oy of fourteen, 
without having entirely dift'erent meals for each. This can be accom- 
plished very easily by arranging the standard or basic diffarij to suit 
the large average middle group of the institution and making additions 
and subtractions thereto to suit the older or the younger children. It 
will not be found necessary to make these changes in each meal, for 
very often the difference will lie entirely in the varying quantities 
consumed, and as a rule a change for one group is all that will be 
required at one time. The menu as planned will stand unchanged 
always for the largest number of children. 

The number of divisions thus made will depend upon the range of 
ages. The children l)etween eight and twelve form one logical group, 
provided that any child who needs developing or who has already started 
on that period of rapid growth which usually comes between twelve and 
fourteen years, is considered as belonging to the older group. Also that 
any child of eight Mho is delicate or has ^veak digestion is grouped with 
the younger ones and fed more carefully. In other words, it is more 
truly a condition qualification than one of age. 

These groups may be designated in any way which suits thi- fancy of 
the housekeeper ; as, for example : 

Group 1, aged -4 to 6. 



Group 2, aged 6 to 8. 
Group 3, aged 12 to Ki. 
(8 to 12 need not lie men- 
tioned.) 



A— adolescents (12 to 16). 
B—babies (4 to 6). 
('— cliildren ((i to S). 
I) — diet (si)ecial diets). 



As a rule the !> ami (' are lu-ovided for together, but for occasional 
differences it is well to be able to distinguish, especiall\- where some 
food a little difHcull of digestion is to be allowed to the (' but not to the 
B group. 

If there are a lai'ge number of children l)etweeu -S and S. it would be 
better to arrange two decidedly separate gronp.s — B from 3 to 5 and C 
from ;") to 8. Or, on the other hand, if there are onlv a few, all those 



— 20 — 

l)('l()\v .") and lliosc Ix'lwccii f) and S who arc ddicalc cdnld hi' tci'iiicd 
l)ahi('s. and the stcnnu' chiklrcn ovci- 5 counted witli the <S lo 12 year ohls. 

A.uain if Ihc majority of children are hetwcen tl and 10. IIksi would 
form the lar^c iniddh' jiroup for whom the dietary is ari-an.ucd, those 
below 6 the H and onci- 10 the A ^roiip. 

No mention has heen inade of children below three years of age, 
for they shoidtl have a se])arate dietary prescribed by tlie i)hysician of 
the institution. It is very important that chihh-en lie watched indi- 
ridiidlljl while the diet prog-resses throui;h the several st;i<ics whicli 
should intervene between the "bottle days" and \\w full, all-i'ound diet. 

For the use of those institutions which are r-emoved fr'om the |)ossi- 
bility of close supervision by a physician, some dietaries for very yonnf? 
children will be found at the end of this booklet. The amounts y-iven 
for tiiese ajivs are of the cooked foods and idihh piD-lioiis so that they 
can be ^i-anged at fix table where necessai'y. The amounts given for the 
eight to ten years, it will be remembered, are store room weights — raw 
food, as purchased (except for pudding, cake, etc.) and could iml be 
gauged for one child by weighing or measuring at the table. 

The Needs of the Group. 

Group A. the adolescents, shoidd always be especially considered, 
There is no human creature whose food needs are so many as that of tlie 
growing boy of 14 or 1"). He often exercises as iiuicli or more than the 
avc^rage adult and is growing and maturing besides, lie neetls food for 
the growth aiul development of every tissue of the body and fuel enough 
to keep the boiler going under full steam. Here, more tlian anywhere 
else, is there a need for extra meat, cheese, beans, fats and sweets — a 
good lU'oportion of bulky and concentrated foods. He can be provided 
with exli'as for either l)i'eakfast or supper, when necessary, I'rom the 
food which is prepared for the adults of the institution, and thei'cby 
place no extra l)urtlen on the cook. 

The girls belonging to this grouj) usually do not cxei'cise as much as 
the boys and do not require as nuich energy food. They should be 
watched for signs of anamiia and supplied with pk-nty of eggs, beans, 
spinach, lettuce, and other (jreeu and liiijldji tolored ve.getables and 
fruits for the sake of the iron which the.\- contain. When growing 
rapidly their need of protein is just as great as that of a boy. but in 
proportion to the varying body weights. 

Group B recpiires a larger proportion ( not amount) of its protein food 
to be supplied ])y >/»///,• aiid cfjgs than i)y meat. .\ "lietween meal" of 



— 21 — 

milk or milk and lioht crackers, should be served in the morninji- or 
afternoon, whieliever contains the longest interval between the meals. 
The foods more difficult of dij^restion should be withheld: corned beef 
and cabbage, sausage, cheese, dried beans (uidess the skins be removed), 
etc. ]\fore butter and cream should be used and h'.ss fat and oil. Tlie 
meat should l)e chopped or cut fine and very coarse vegetables should be 
mashed. 

Grou.p C comes just between H and the dietai'.v group and can l)e 
classed with either one according to the day's menu. They ai'c in the 
stage of developing up to the full all around diet, and by careful selec- 
tion, might be divided "out of existence" under favorable conditions 
by being- held back with the babies or promoted early to full diet. They 
will often be found to require an afternoon bite when first sent to 
school — or to sleep better on a very light supper. 

Group D, or the Special Diet (xroup, consists of those who are con- 
valescing from illness or who are delicate or under-nourished. These 
children are fed according to the orders of the physician, and it is a 
good plan to place other children at this table from time to time when 
they are found not to be gaining in weight. The food should always be 
more simple, more carefully prepared and more nourishing than the 
ordinary diet and a week of change of this kind will often stimulate 
appetite and digestion and start a period of improvement in a child avIio 
has not been ' ' doing well. ' ' 

The extra dishes required by this group can usually be prepared by 
the older girls of the institution and allows an excellent opportunity for 
training in careful methods of food preparation. It is always a good 
plan to have these girls prepare surprise dishes for supper, for a group 
at a time, and also to attend to the decoration of the table and of prettily 
served dishes which lend esthetic value to the diet. Indeed, this method 
of supplying dishes which are difficult to prepare, to different tables in 
turn, is an excellent one. No dish which is good and noui-ishing and 
very relishing need be entirely blacklisted because it "can not be pre- 
pared for 100 children." It can be prepared for twenty at one time 
and twenty at another. Again, there are many things which the 100 
or 200 do not require, but whicli should be served to those who are of 
an age to crave more variety, or who long for certain flavors, as toast, 
fried potatoes, hot biscuit, paiu-akes. etc. 



— 22 — 

'rill' chaiiiivs for tlic ditVcrcnt lii-oiijis may he iiulicatcd in the iiiciiu of 
the lionsokfcpci" in sonic siicli iiiaiincr as the following: 



Breakfast 


Diiiiiei 


Supper 


.Mon- 
day 


Corn bread 

Syrup 

Broad 

Milk or coreal coffee 

(A and B eggs) 


Beef loaf 

Potatoes 

Yogotable 

Broad 

Swoet crackers 


Milk soup 

Crackers and choose* 

Milk 

Broad 

Fruit 

(»Notfor I!) 


Tues- 
day 


Fruit 

Bread 

Butter 

Kggs 

Milk 


Soup 

Liver and onions 

, Potato 

Broad 

(B and D scraped beef) 


Rico and top milk 

Broad and butter 

Milk 

Jolly 

(A moat) 



The Arrangement of MeaJs. 

The preferred time for the heartiest meal for youn<>' ehiklren. invalids, 
and elderly people, is in the middJe of the daji : and it is certainly best 
for little ones who <io to sleep withiii an honr afl(M' ealinii' suppei'. that 
this meal should lie liij'ht. On the other hand, when children advance to 
the a.ii'e when the evenino- is |)rolony'ed, they will often liecome hungry 
I)efore bedtime, if the supjiei- has boon light — or else will feel "gone and 
empty" before breakfast. This has no i-elation to the nourishing quality 
of the sui)per. Bread and milk and stewed fruit may contain sufficient 
nourishment, hut being easily digested will leave the stomach empty in 
a few houi's. whereas a meal containing beans or cold meat and potato 
salad will he foutid to have more "staying" qualities. For this reason, 
if for no othei-, the supjier of the older children should contain the added 
foods suggested above. 

Tn the same way, a light sup|)er demands that the hreakfast shoidd 
he heart\ . w hile a heavy dinner at night often calls for a light breakfast. 
It is also yrvy undesirable to have a light lunch follow a li^ht bi-eakfast. 
It would, tliei'efore. s(»em that the best arrangement for all groups is to 
ha\-e a noon dinner, preceded by a nourishing breakfast and followed 
by a suppi'r which shall be light for the babies and reinforced for the 
adolescents. The supper of the Standard Dietary comes between these 
two, and sometimes requires additions for Group A or subtractions for 
(Ji'oni) H. 

Suggestions for Attaining Variety. 
The oppoi'tunities for varying the dietary are far more limited for a 
large group than for a .small, especially so when it is necessary to keep 
the cost down to a minimum. • liut the dit'fieidties should only add zest 
to the efft)r1. and liy making use of all hk IIkkIs. a sui"|)rising result may 
lie accomplished. 



— 23 — 

Suggested methods: 

I. Change oi' incmi as a whole. 

a. There sliouhl l)e two diffei-eiit ])ut e(|ually o"ood weekly 

menus, eaeh eontaininy' standard rfpcalabic meals with 
only the average number of unusual foods or "treats." 
These weeks should l)e used alternately. 

b. In repeating' the menu the day or the meal upon whieh 

eertain foods appear should be ehano'ed. 
e. A third menu eontaiiiinu' a laruci- tiuiiilx'r of "odd dishes" 
]nay l)e kept for occasional use. 

II. There should be a separate list of foods kept in a conspicuous 
place which are not considered staple, either on account of 
cost or difficulty of preparation. These should ])e inserted 
into the dietary at intervals. 

III. Such variations should not be left to chance memory but 
should be as much a part of dietary procedure as the order- 
ing of the meat or the soaking of beans. Some convenient 
rules might be made, as : a surprise on Wednesday — or a 
new breakfast dish one week — a supper dish the next, etc. 
The (piestion of what shall the surprise be should come as 
naturally to the lips as "what kind of vegetables shall we 
have ? ' ' 

lY. Changes in the kind of staple used as different cereals, breads, 
vegetables, meats, fruits, etc. 

V. Changes in the method of cooking or serving the staple foods, 
i. e.: 

N'KGETABT.ES. MlSII. 

Boiled ])Iaiii. As salad. Willi suiiar and milk. 

JMa.shed. Ill iiicar smij). W'irli syrup. 

Creamed. In milk sduji. With butter. 

Baked. In warmed oNcrs. Fried with syrup. 

Cooked with milk. 
lilCE. ,,.i,l, ,,.,,,,^ 

^\!th u^ravy. ,,1^,, ,..,,,,i„s. 

- \\ ith milk and susar. 
'\\'itli l)iiiter and su,t;ar. Be.\ns. 

^^'itl) ( iiinamoii and sugar. Baked witli fat, etc. 

With tomato. Cold as salad. 

\^'ith tomato and cheese. Pureed (as soujjK 

With me.it and gravy. With tomato .-^auee. 

In .stew. 
lioiUnl with meat gravy. 

VI. Changes in the llavoriiig materials from vanilla to lemon or 
a mixture of vanilla and almond — from extracts to fresh 
fruit juice — or the use of a new spice — are very grateful, as 
are also the use of a varietv of coloring material. 



— 24: — 

AMI. \';iriety may he accoinplislKMl by irilhdruwhuj a staple from 
the (lictai'y as well as h\' addiiiu- a now food. Tliis accom- 
l)lishcs a douhic result of r(slln(/ the system and llicn slinni- 
latinu' i1 1)\- tlu- rduni of tlie article. 

y\\\. Seasonal changes. Tlu' opportunity to give variety in this 
way should not rest entirely upon the chano'e of fruits and 
vei'i'lal)les wliicli the seasons l)rin^'. Advantage should be 
taken of unusually eold and warm weather to make com- 
plete changes in certain meals; for instance, the dinner on a 
hot day could contain cold meat, or salad, lemonade, etc. — 
a cold canned salmon or a vegetable salad and et ceteras. 
Sherbet or ices should be made. ]More cold foods of many 
kinds could Ix' uschI and would not oidy prove invitinji' and 
refrt'shin^i' but would make the hot soup and chocolate, etc., 
much more gratifying later on, by contrast and appropriate- 
ness when the cold snap arrives. 

Suggestions for the Hygienic and Digestive Phases of the Dietary. 

While individual characteristics have mucli to do with the ability to 
digest certain foods or combinations of foods, thei-c are many general 
principles that apply to the great majority of people, and also certain 
faults which are often found in group feeding. 

(ireat cai-e should l)e exercised in the cooking of all starchy foods in 
ordei- that lliey may be easily digested. ^lush, macaroni, and rice all 
require long cooking and i)lenty of water. Cooking ves.sels which allow 
of a steaming ])rocess after the necessai-y water has been absorbed, and 
which yet prevoit burning are the most desirable. 

Bread should be sweet, light and thoroughly baked, and entire wheat 
floui' should be largely used. 

Toast, crackers, or hai'dtack, .-uid zwieback should be sei'ved in order 
to encourage the act of chewing. 

Foods wliicli are difdcult to digest, as corned beef. l)eans. etc., should 
never be repeated at short intervals. 

Fat should be carefully considered. It is often noticed that both 
children and adults who have been fed in large groups develop a disgust 
for fat and fat l)eai"ing foods. This may l)e due to the fact that less care 
lias l)een exercised in the amount and kind of fat which reaches the table, 
than is usurd in the home. While fats of different kinds are ver\- vain- 
able food matei-ial. they are not all ecpiallx- well digested. Those which 
melt easily or which are ordinaril\- Huid ai-e much more easily digested 
than the liardei' ones. Fat which gets tiard on the plate or whenevei' it 
cools should not l)e eaten. Therefore it is verv nece.ssar\' to cut the fat 



off mutton before stevviiifj' it, or to allow the stew to eool and remove 
the fat before it is served. A piece of boiled beef or corned beef which 
is very fat should be pressed under a weight before servino- in order to 
remove the fat which has settled between the fibers of the meat. 

The most easily dig:ested fats are cream and butter, bacon fat, then 
oil and chicken or lamb fat, then some softer beef fats. 

Cream : The milk supply for the children of an orphanage should be 
handled in the following- manner: The amount required for drinking 
purposes should be served as wliole milk. That portion Avhich is to be 
used for cocoa, milk pudding-, general cooking or extra milk of older 
children should be allowed to stand long enough to have the top removed 
for cereal or for puddings. This cream or top milk is not only more 
easily digested than if boiled in the cooked foods but adds relish to tlie 
dishes upon w'hich it is served. 

Suggestions for the Esthetic Phases. 

It has been proposed that the older children might have a large share 
in the extra work entailed in making the dining-room, the table and the 
food present an attractive appearance. Even little children can do 
considerable in this line if taught in very small groups. 

Aside from actual decorations, and prettily arranged salad dishes, 
much can be done by having a set of individual custard cups or small 
bowls. Junket can not be served from a large dish and look appetizing 
and it is a very easily digested and inexpensive dessert. It is especially 
refreshing in hot weather. When these cups are used as moulds for 
gelatines and puddings which are to be "turned out" the extra dish 
washing- involved could be managed by the older children. 

On special occasions, birthdays, holidays, etc., it is very interesting 
and educational for the girls to plan table decorations which shall har- 
monize with the color of the foods which are to be served. Thus artistic 
taste in the children and the esthetic phases of the dietary may be 
developed at one and the same time. 

Suggestions for Economy. 

It has been said before that eeonomN' does not always mean doing 
without desired articles, but rather making wise selections and careful 
use of what is purchased. To save a cent or two a pound by buying 
food material of such poor quality that a large percentage is refuse or 
else is so unappetizing that it is left upon the ])lates and becomes 
"waste" is not economy but extravagance. Enough can be saved by 
careful buying and comi)lete utilization of the stai)le foods to justify 
manv a "treat" foi- all hands. 



— 26 — 

'I'he only jicciiratc liauiiv of eooiioinit'al l)u\iii,<;' is luadc 1)\' a ('oiii- 
parison of the food values of several articles with their relative costs. 
This calculation is sometimes based on the protein content and sonie- 
tinu's on the caloric value. Neither method is accurate, as each omits 
Ihc otlicr important factor. 

A better plan is to give an arliitrarv money value to each nutrient — 
protein, fat and carboliydratc. In lliis \va\- a food value can be 
expressed in Ici-ms of money and easily (•oni[)are(l with llie iiiai'ket price. 
Even if the value set changes it is as fair for one food as for another 
and makes a good basis of comparison, especially between footls of the 
same subclass. It would not he wise to compare Hour and fruit because 
it is not po.s-sible to |uit a money value on hygienic factors. But nuishes 
may be compared willi each other, fruits with fruits, meats with 
meats, etc. 

In the following table the market price or cost is compared with the 
"mone.y value of the food value" in this manner-. 

Costs and Food Values Compared. 



Cost per 
pound 



Worth in 
food value 
per pound 



Cost per 
pound 



Worth In 
food vahie 
per pound 



Gormea 

Corn meal 
Oatmeal _. 

Rice 

Macaroni _ 



Chii)pod beef ._. 

Codfish 

Salmon, canned 
Bacon 




Bakers' flour 
Dried beans . 
Peas, split -— 

Cheese 

Milk 



Prunes, dried 
Apples, dried 
Figs, dried ._ 
Raisins 



$0.02 
.04 
.05 
.25 
.03 

.05 
.06 
.06 
.05 



$0.11 
.18 
.20 
.35 
.027 

.036 
.038 
.060 
.058 



X. p.. — These figure.s are based on whole.sale prices. 



It was found by expei'imeiit in one oi'|)liaiiau(' tliat between 40 and 
50 per cent of the daily supply of ])otatoes became "refuse" through 
the careless and unsk'illful pai-ing which was entrusted to small boys. 
In anothei". (iO per cent of the macaroni cooked for supper was wasted 
because it had been burned and 70 per cent of .stew becaus(» it was 
extremely fatty and not thoroughl\- co()k(>d. In the same institution, 
there was only 5 per cent left on the plates when these same dishes 
were proi)ei'ly cooked the next week. 

Each institution has its own pi-ohlems of buying — some ai'e able to 
handle lar'^c (juaiitities of su|)plies and others can not, and each oiu' 
must needs make an individual study of the ])rol)lem. The subject 
divides itself into methods af purchasing and storing, methods of pre- 
paring and utilizing. 

Under purchasing, it is necessary to consider food value with cost (as 
.spoken of previou.sly) ; the diiference in the ])ercentages of refu.se of two 



— 27 — 

(grades of the same food; the possil)k> deterioration due to storino-; the 
season; the saving tlirongh buyiiiii' in quaiitit\' ; tlie cost of the fresh in 
relation to dried or canned ])roduct of the same material, etc. No rnle 
or figures conhl be given for any one of the.se snbdivisions that Avonld 
apply to all foods. AVhat is trne of one is not trne of another; and what 
is true one yeai- changes the ntwt. One summiM- a certain fruit may be 
purchased ffcsli as econonncally as the dried, another year it is far more 
expen.sive. Constant calculations of this kind are part of the business 
of housekeeping. 

Under the heading of preparing and utilizing foods, comes all the 
methods of reducing refuse and waste to a minimum and tlie using of 
"left overs." A large percentage of the valuable minei'als of vegetables 
is daily cast down the sink drains when these are boiled in an excess of 
water, instead of being steamed. The outside leaves of lettuce which 
are not fit to serve raw for salad can be steamed as "spinach" for the 
older girls ; jelly can be made of api)le cores and parings ; orange peel 
may be easily candied and put away for occasional use in cake or pud- 
dings. In many such ways as these, waste may be saved and additional 
articles added to the dietary on insignificant cost. 

All methods of storing foods during the season of least cost should be 
carefully considered. Jelly and jam can be made at a very moderate 
price after the initial expense for containers has once been met. 

Eggs should always be preserved during April and ]\Iay for use 
during the fall and winter. Full directions for preserving or "putting 
down" eggs and also any desired data on food values in relation to cost, 
can be had by applying to the Division of Nutrition, College of Agri- 
culture, University of California, Berkeley, Cal. 

Suggestions for Gauging a Dietary. 

The (pie.stion is often a.sked "If the children look fat and well, i.s that 
not a proof that the food is all right?" This ((uestion could be answered 
by asking another: "If a child is obedient, is that not a i)roof that his 
moral and spiritual education is complete and tliat he may be pro- 
nounced thoroughly virtuous?" By no means. It is necessary to know 
that he is truthful, courageous, indu.strious, persevering. affiH^tionate, 
sympathetic, unselfish, etc., before all effort for his moral welfare is 
discontinued. > 

In the same way. it is necessary foi' those who have the respon.sibility 
of seeing that a child develops into his l)est and most efiiieient manhood, 
to keep before the mind all of the details of the picture of a physically 
perfect boy. In other words, it is necessary to have a physical ideal, 
as Avell as a spiritual one. Indeed, many apparently moral defects are 
direcflv traceable to wrong bodilv conditions. man\" of which are due to 



— 28 — 

(U'lVclivc nourisliiiiciil. ()iil\ when the child is well ui'owii for liis au'e, 
the pro[)ei- weight i'oi- his hcit-ht. normally strong in muscle and nerve; 
only when the eyes are bright, the skin elear, the face rounded and rosy, 
the lips red, the chest full; only when he eats well and slee[)s well, has 
a clean toiiiiiie, j^ootl breath, and ^ood di'^cstioii; only when he wakes 
i-ested and ready for a fnll day of "healthy work and hai)i)y i)lay'' — 
only then may he be pronounced ircll, and only then may his ai)pearance 
l)e eonsich'red an adeipiate ^auiie of the perfection of his dielarw In the 
meantime it is liesl to test the dietary by othei- standards, as well as by 
his appearance. 

There is nothing' so conducive to o'rowth and development as self- 
criticism and as there are many reasons why individuals or <iroups may 
not b(^ able to follow a su^'ti'csted menu very closely it is often just as 
helpful to iiave a basis for .jud.uinti' and improvin-i' a menu which is 
already established. For this purpose it may be well to give a method 
by which this may be accomplished. 

There are really two parts to a dietai-y; one shows the (iiiaiilitij and 
proportion of the different food elements or important staple foods, and 
the other which is the menu, shows the arrangement, combinations and 
distribution of these foods. A menu alone which does not indicate quan- 
tities would not speak for the actual nourishment wdiich the children 
receive; neither would a list of the cpumtities of the staples used in a 
month, speak for the good catering displayed in the menu. 

The first part, or the (puuitity of nutrients furnished may be judged 
in the following manner: A list is kept of the amount of each staple 
food used. For instance, the milk quantity is divided by the number of 
children and thus reduced to the amount used per child, per daij. The 
same with meat. vegetat)les. etc., and all the foods which are supplied in 
daily amounts. Flour, sugar, beans, etc.. which are dispen.sed from the 
storeroom can be weighed each time a su])ply is sent out. 

AnotluM- method is to have all food delivered to the storeroom and 
dispen.sed frcmi there. Each article used for the children is weighed or 
measui'ed Ixd'oi'e it is sent to the kitchen. A record is kept U^v one week, 
the amounts are divided by seven and then by the numbei- of children; 
and the result.s ta))ulated. 



29 — 



The follcnviiiu' tal)l(' may be used as a basis of comparison for th( 
above results : 

' Approximate Amourts of Staples in the Standard Dietary. 





Amount. 
Dunces 


Protein, 
grams 


Calories 


Meat _- -___ _____ 


4 

20 
1 
9 
5 
1 
3 
4 
4 


24.0 
20.0 

3.0 
23.0 

2.0 
.5 

1.5 
1.0 
5.0 


220 


Milk _ , - 


400 


Eggs _ _ _ .. __ _ .. 


40 


Bread . . _ _ _ . _ _ . _ 


650 


Potatoes - - _ __ _ .... 


95 


Butter 


200 


Sugar _ . . _. . .. _ _ . 


360 


Vegetables _ .. _ . _ _ _ ._ _ _ ._ 


40 


Fruit --. 

Extras, cereal, oil, jellv, rice, sago, etc __ __ 


75 
250 










80.0 


2,330 



This table is arranged for an orphanage where the average age is 
10 years, weight 70 pounds (stripped) and the quantities allow for 
refuse and waste. If the average age were 8, weight 60 or 64 pounds, 
the protein need be only about 70 grams, the calories 2,100 and so.* 

The second or menu part may be judged by looking it over carefully 
to see that no important rule of dietary construction is interfered with. 
For that ])urpose it is well to have a 

Summary of Rules Which Should Govern Menu Making-. 

1. Each day should provide an adequate amount of food, of a kind 
suited to the needs of the individual or the group. 

2. A proper proportion should be maintained between the protein and 
carbohydrates, although this proportion varies with the meat or the non- 
meat meals. 

3. Each subclass of foods should be represented also. 

4. Vegetables and fruit should each be used at least once a day. 

5. The fat foods, sweets, fruits, concentrated protein foods, should 
be well distributed over the day and week and no one kind massed at 
a meal. 

6. There should be a variety of food materials of tiie same class as 
well as different methods of cooking. 

7. Foods which are even slightly difficult to digest should uol he 
repeated near together. 



*N. B. — The .standard for any set of children may easily he obtained fi-om hooks on 
this suliject or by applying to the University of California. 



— 80 



Tlic f()l]u\\iu<i- incniLs lijuc hccii jirniiiucd willi tliesc rules in mind 
and may suj^o'est some comhiiiat ions thai will aid in ji^iving variety : 

MENU FOR FIRST AND THIRD WEEKS. 





Breakfast 


Dinner j Supper 


>> 

a 

3 


Slii-eddcd wiieat 

Top iiulk 

Bread and butter 

Eggs 

Chocolate 


Rice SOU!) 

Roast lamb (shoulder) 

Potato 

Vegetable 

Bread 


Milk and cero 

Bread and butter 

Gingerbread 

Fruit 


-a 

Cl 

o 


Corn bread 

Syrup 

Bread 

Milk or cereal coft'ec 


Beef loaf 

Potato 

Veg(>table 

Raisin bread 


Milk and tomato SOU41 

Crackers 

Bread and butter 

Milk 

Cheese 


CO 

o 

S 
Eh 


Puffed rice 

Top milk and sugar 

Bread and butter 

Cereal coffee 


Stew- 
Potato 
Vegetable 
Bread 
Brown Betty 


Beans and gravy 

Brown bread 

Butter 

Milk 

Cooked fruit 


CO 

o 

C 


Mush 

Top milk 

Bread and butter 

Milk 

-Kgg 


Hamburger 

Potato 

Bread 

Fruit 


Vegetable salad 
Bread and butter 

Milk 

Cake 




Fruit 

Chocolate 

Bread and butter 


Chuck 

Mashed potato 

Bread 

Vegetable 

Candy 


Macaroni 

Tomato 

Milk 

Bi-ead and Initter 




Zwieback 

Milk and sugar 

Bread and I)utter 

-Milk 


Baked lish with white 

sauce 

Potato 

Vegetable' 

liread 

Jelly 


Cliocolate 

Bread and butter 

Fruit tapioca 

Toj) milk 


S3 

13 


1 

Fruit 
Mush aiul ton milk- 


I'ot I'dilSt 

• Rice and giavy 


Baked potato and 
butter 



I'.rcad a'ld butter 
Milk 



Bread 

Onion and lettuce 

salad \\itli ilressing 



Fgg 

Bread and butter 

Milk 



N. B. — The eggs are prescribed at a minimum in these menus. They should be 
used more often during the summer. 



31 



MENU FOR SECOND AND FOURTH WEEKS. 



Breakfast 



Stewed fruit 

Mush and toi) milk 

Bread and butter 

Millv 



Dinner 



Roast beef 

Brown potato 

Bread 

Lettuce and dressing 

Blane mange and jelly 



Supper 



Millc ()!• cci'eal coffee 

Hicad and butter 

Cottage cheese 



Hashed potato 

Egg 

Milk 

Bread and butter 



Chuck 

Macaroni, tomato 

and butter 

Bread 



Oatmeal mush 

Top milk and sugar 

Bread and butter 

milk 



Rice and top milk 

(cinnamon and sugar) 

Milk 

Bread and butter 

Fruit 



Boiled beef 

Potato and gravy 

Bread 

Fruit 



Creamed vegetable 

with cheese 

Bread and butter 

Milk 

Cake 



Flakes 

Top milk and sugar 

Chocolate 

Bread and butter 

Fruit 



Beef round 

Potato 

Carrots grated and 

salad dressing 

Bread 



Noodle soup 

Bread and butter 

Milk 

Milk pudding 

(rice or tapioca) 



-a 



Fruit 

Bread and butter 

Ginger cake 

Cereal coffee 



Fried liver and onions 

Potato and toii milk 

Bread 



Lima beans and butter 

Milk 

Bread and butter 

Graham crackers 

Syrup 






Fruit 

Bread 

Toast and butter 

Cocoa 



Egg 

Rice and gravy 

Bread and butter 

Milk 

Peanuts 



Fish chowdin- 

Milk 

Bread and butter 

Gelatine and top milk 



Mush 

Top milk and sugar 

Bread 

Jam 

Milk 



Beef round 

Potato 

Bread 

Vegetable 

Gingersnaps 



Fish salad 

Cereal coffee 

Bread and butter 

Cooked fruit 



— 82 — 

AN EXTRA WEEK FOR VARIETY. 



Breakfast 

1 


Dinner 


Supper 


53 

a 

a 


Shroddod wheat 
Top inilk and sugar 

Broad and l)Uttor 
Milk or cereal coffee 


Boiled mutton 

Mashed potato 

Vegetable 

Bread 

Milk sherbet 


Chocolate 

Bread and butter 

Fruit 

Coffee cake 


c 

o 


Hico with raisins 
• Milk and sugar 

Milk 
Bread and butter 


Hash 

Potato 

Salad 

Sweet crackers 


Warmed-up potatoes 

Cottage cheese 

Milk or cereal coffee 

Bread and butter 


83 

w 

c 


Egg and potato 

Creamed codfish 

Bread and butter 

Milk 


Boiled beef 
Baked corn 

Potato 
Bread 

Pickles 


Milk 

Bread and butter 

Peach cobbler 



Mush and top milk 

Bread and butter 

Milk 



Beans 

Bread and butter 

.Milk 

Stewed fruit 

Crackers 



Souj) in cups 

Cold meat 

Potato salad 

Bread 



1 

>, 

03 
« 

u 


Fruit 

Milk loast 

Bread and butter 

Milk 


Split pea soup 

Croutons 

Baked heart 

Potato 

Radishes 


Bread and butter 

Milk 

Ku(|di (irots 

Top milk 




Cooked fruit 

Mush 

Bread and butter 

Milk 


Baked halibut and 

baked onions 

Potato 

Bread 


Eggs 
Noodles in milk 
Bread and butter 

Milk 


>> 

S3 
CO 


Hot apjde sauce 

Bread and butter 

Milk 


Pot roast 

Potatoes and gravy 

Bread 

Candy 


Macaroni, tomato 

sauce and grated cheese 

Sour beets 

Hii'ad and l)Utter 

.Milk 



38 



SURPRISE DAYS FOR OCCASIONAL USE. 



Breakfast 


Dinner 


Supper 


Hot cakes 

Syrup 

Bread and butter 

Milk or cereal coflfee 


Roast beef 

Browned potatoes 

Vegetable 

Bread 

Chocolate pudding 


Hard boiled eggs 

Milk 
Bread and butter 

Fruit 


Hot biscuits 

Mush 

Milk or cereal coffee 

• 


Stew and vegetajjles 
Potato 
Bread 

Nuts and raisins 


Milk toast with a 

baked egg on top 

Milk 

Bread 

Fruit 


Sugar toast 

Milk 

Bread and butter 

Fruit 


Rice, meat and gravy 
Vegetable, tomato or 

grated cheese 
Bread 

Cake or Fruit 


Bean salad 

Crackers 

Milk 

Bread and l)utter 


Mush with figs or 

dates in milk 
Bread and butter 


Ribs of beef with 

carrots, onions, tomato 

and gravy 

Bread 

Cottage pudding and 

sauce 


Crackers 

Cheese 

Bread and butter 

Chocolate 

Fruit 


Milk toast 

Bread and butter 

Milk 

Fruit 


Shoulder of mutton 
and dressing in pan 

Potato 

Bread 

Pickles 


Milk or cocoa 

Bread and butter 

Bread and syrup 

Junket 


Apple cake 

Bread and butter 

Cocoa 


Fish hash 
(canned salmon or tuny) 

Bread 
Baked pumpkin pudding 


Puree of lima beans 

and Initter 

Milk 

Bread and butter 

Fruit 



Eggs scrambled with 

cubes of fried bread 

Bread and butter 

Milk 



jMeat pie with potato 

Sour beets 

Bread 

Candy 



Fried nuish and syrup 

INI.lk 

Bread and l)Utter 



N. B. — Not to be used as a weekly menu. 



— 34 — 

DIRECTIONS FOR THE DIETARY OF CHILDREN FROM r 2 TO 2\ 2 YEARS 

OF AGE. 

The sc'luHlule of IVediii.u' iiiMV l)e arraiijiX'd in various ways according 
to when tlio cliild takes his "midday nap." If at 10:30 or 11 o'clock, 
the meals should come as follows : 

On waking, wariii milk or milk and cracker; at 9 o'clock fruit juice, 
3 or 4 tal)lespoonsful, diluted with 2 tablespoonsful of water, l^reak- 
fast, 10 a.m.; dinner 1:30 or 2 p.m.; supper 5:30 to G p.m. 

AVhon the chikl is older and takes his nap after lunch the schedule 
should be: Breakfast at 7 or 7:30; fruit juice at 10 with bread or 
cracker if required; dinner at 12. milk at 4 and supper at (i. 

■ It is not necessary to hold a child to these exact quantities of any 
food, but wide variations should always be reporttni and sometimes even 
small differences are important in children that are not in perfect health. 

A child who weighs considerably more or less than the amount indi- 
cated on the dietary would naturally require more or less food than 
that given. 

All new foods should be given in small quantities at first and not 
repeated for 2 days. Two new foods should not he given at one meal. 

Vegetables and cereals should be cooked until vei-y soft. {^)arse 
cereal should be sti'ained and all vcgctalilcs and fi'uits mashed and 
pressed through a sieve. 

Meats should be broiled or roastcil and scra])i'd or cut very tine. 

Butter should be used very sparingly and only if it digests well. 

Bread should be light, dry and sweet (not sour). It is better to use 
whole wheat flour than white or graliam flour if there is no" intestinal 
iri'itation ])resent. 

Don't give sour fruits, as oranges or grapefruit juice, strawbei-ries or 
cooked apricots at a meal that contains milk. Give them between meals. 

The following ablirevialions have l)een used: 

Tbs. means a tablespoonful and is measured by mashing the food well 
into the spoon and then smoothing it off level with the edges. 

'isp. means teaspoon, mcasui'cd as above. 

>S7/V'C' means an average nu'dium slice; bread is supposed to weigh 
about an ounce if cut thick or medium and ■,' oz. or less if thin. 

Oz. means ounce. 16 oz. make 1 lb. Thci-efore 4 oz. of hamburger 
would l)e just one-({uarter of a lb. : 2 oz. would be one-eighth, etc. 

A. II. means average helping; as a small saucer of stewed fi'uit, vege- 
ta])le or pudding, such as is usually served for a side dish in a hotel or 
at a famil\' table, iS'. //. would mean less than tlic altove and L. II . would 
nunm more. 

A cup is supposed to holdi pint when lilled to the bi-im. hut when 
filled conveniently for serving means 7 oz. -\ means 4 oz. 

N. B. — These ciiiantities are for cooked food.s edible portion. 



— 35 — 

FROM 21 2 TO 5 YEARS OF AGE. 

The changes in food sliould ])e made p;radnally as children develoj) 
from one stage to another. 

Fruits and vegetables should be put through a sieve or fine strainer 
Tuitil the cliild is 2 or 3 years of age, depending upon its general vigor 
and digestive capacity. Many chikli-en thrive better on this finely 
divided food until the age of 5 or 6 years. When it is no longer neces- 
sary to "sieve" or "puree" the vegetables, they should be well mashed 
M ith a fork and not presented in pieces until the age of 4 or 5 years. 

The "afternoon" feeding (4 o'clock) need not always be milk. Fruit 
or fruit juice and cracker or junket may be used but nothing should be 
given if it interferes with the appetite for supper. No candy or sweets 
should be given between meals, and only a little at the meals. If the 
child desires cereal more frequently than is prescribed, it may be given. 

Only sofi fats should be used in cooking and these very sparingly. 
Cream, butter, oil, bacon fat, etc., are the most easily digested. 

Don't give the following foods: pastry, rich gravy, fried or fatty 
foods, nuts, salads, raw or coarse vegetables as cabbage, corn, sprouts, 
or lima beans ; sausage or salt meats ; pulp of orange or grapefruit, 
cherries, raw bananas, pineapple. 



— 3G — 



DIETARY FOR A CHILD OF EIGHTEEN MONTHS TO TWO YEARS. 

Weight 26 Pounds. 
Approximate food value: Portein, 35 gms.; fat, .40 gms.; calories, 1,000. 



Breakfast 



Zwieback - 1 piece 

Warm milk-- i cup 

"S Thin croam 2 tbs. 

Dried bread i slice 

Warm milk 1 cup 



I Wheat hearts 3 tbs. 

I Thin cream 2 tbs. 

Dried bread 1 slice 

I Jelly or butter....— h tsp. 
I Warm milk 1 cup 



Graham mush 3 tbs. 

(.strained) 

Thin cream 2 tbs. 

Toast 1 slice 

Butter 2 tsp. 

Warm milk 1 cup 



Milk toast 1 slice 

Dry toast I slice 

Butter i tsp. 

Warm milk 1 cup 



Germea 3 tbs. 

Thin creani 2 tbs. 

Graham crackers 2 

Butter 1 tsp. 

Warm milk 1 cup 

Rolled oats 3 tbs. 

Thin cream 2 tbs. 

Dried bread 1 slice 

Jelly - 1 tsp. 

Warm milk 1 cup 



Baked potato 2 tbs. 

Beef juice 3 tbs. 

Pulp of carrot 2 tbs. 

Toast, thin 1 slice 

Custard 3 tbs. 

A little water. 

Coddled egg 1 

On zwieback 1 piece 

Dry toast .- 1 slice 

Butter h tsp. 

Prune pulp or apple 

sauce 2 tbs. 

A little water. 

Beef broth I cup 

(with farina) 

Scraped meat 1 tbs. 

Cauliflower tips 2 tbs. 

(or spinach) 

Bread, thin 1 slice 

A little water. 



Cereal 3 tbs. 

Thin cream 2 tbs. 

Bread J slice 

Butter J tsp. 

Warm milk 1 cup 

Milk toast 1 slice 

Asparagus tips 2 tbs. 

(mashed, on milk toast) 

Warm milk 1 cup 

Cracker . 1 

Bread 1 slice 

Cooked in milk ^ cup 

Cracker 1 

Apple sauce, with 
beaten white of egg, 
baked 3 minutes.-.4-5 tbs. 



Milk and spinach 

soup, strained I cup 

(or peas or carrots) 

Soft boiled egg 1 

Baked potato 2 tbs. 

Sweet cracker 1 

Butter — h tsp. 

Beef broth ^ cup 

(with mashed carrots or 
asparagus tips) 

Scraped meat 1 tb. 

Potato 2 tbs. 

Peach or prune pulp. 3 tbs. 
A little water. 

Boiled rice 2 tbs. 

Beef juice 3 tbs. 

Pulp of string beans 
or cauliflower tips. 2 tbs. 

Dried bread h slice 

Junket 3 tbs. 

A little water. 



Cereal 3 tbs. 

(or gruel) 

Thin cream 2 tbs. 

Warm milk 1 cup 

Dried bread 1 slice 

Apple jelly 1 tsp. 



Warm milk 1 cup 

Zwieback 2 pes. 

Cookie 1 

W^arm milk 1 cup 

Cracker 1 

Butter I tsp. 

Arrowroot, cooked in 
milk with beaten 
white of egg and 
sugar added 5 tbs. 



Saturday may repeat Wednesday or any preferred day. 



The above meals are given at 10 a.m., 2 p.m. and 6 p.m. Besides these, baby Is to 
have two others. On waking, about 7 a.m., a cup of warm milk; at 9 o'clock 4 table- 
spoons of fruit juice diluted with 'two tablespoon.s of water. 



37 



DIETARY FOR A CHILD OF TWO TO THREE YEARS. 

Weight 30 Pounds. 

Approximate food value; Protein, 38 gms. ; fat, 42 gms.; calories, 1,100. 



Rolled oats 3 tbs. 

Thin cream 2 tbs. 

Sugar 1 tsp. 

Bread 1 slice 

Butter 1 tsp. 

Milk 1 cup 

Coddled egg 1 

Dried bread, thin 2 slices 

Butter 1 tsp. 

Milk 1 1 cup 

(warm) 



Dinner 



Milk it n d spinach 

soup, strained J cup 

(or carrot or pea) 

.Soft cooked egg 1 

Baked potato 3 tbs. 

Bread, thin 1 slice 

Syrup or honey 1 tsp. 

A little water. 

Beef broth with 
farina | cup 

Lamb chop, small... 1 
Mashed carrots or 

asparagus tips 2 tbs. 

Potato, mashed 2 tbs. 

Cracker -.l 1 

A little water. 

Soft egg 1 

Milk toast 1 slice 

Dry toast i slice 

Butter i tsp. 

Prune pulp 3 tbs. 

A little water. 

Beef broth J cup 

Scraped beef l-lj tbs. 

Baked potato 2 tbs. 

Spinach, strained .-_ 3 tbs. 

Zwieback 1 piece 

Water, if desired. 

Soft omelet 1 egg 

Peas, strained 2-3 tbs. 

(or string beans) 
Bread 1 slice 

Fruit tapioca 3 tbs. 

(or fruit gelatin or fruit 
whip) 



Supper 



Milk toast 1 slice 

Dry toast 1 slice 

Warm milk 1 cup 

Butter J tsp. 

Cookie 1 

Boiled rice 4 tbs. 

(finished in milk or noodles) 

Thin cream 2 tbs. 

Milk 1 cup 

Toast 1 slice 

Jelly 1 tsp. 

Milk and cauliflower 

soup, strained I cup 

Crackers 2 

Butter 1 tsp. 

Milk J cup 

Rice pudding 3 tbs. 

(or bread pudding) 

Farina 3 tbs. 

(finished in milk) 

Thin cream 2 tbs. 

Toast 1 slice 

.Jelly 1 tsp. 

Warm milk 1 cup 

Milk toast 1 slice 

Milk 1 cup 

Cracker 1 

Butter i tsp. 



Cream of wheat. 3 tbs. 

Thin cream 2 tbs. 

Sugar 1 tsp. 

Zwieback 1 piece 

Milk, warm 1 cup 

Poached egg 1 

Dipped toast 1 slice 

Dry toast i slice 

Butter i tsp. 

Milk 1 cup 

Wheat hearts 3 tbs. 

Thin cream 2 tbs. 

Bread 1 slice 

Butter J tsp. 

Milk 1 cup 



f^ Scrambled egg - 1 

^ Dried bread, thin 2 slices 

■E Jelly 2 tsp. 

•^ Warm milk X cup 



Boiled white fish 2 tbs. 

Mashed potato 2 tbs. 

Mashed carrots or 

squash 2 or 3 tbs. 

Bread, thin 1 slice 

Butter i tsp. 

Mutton broth J cup 

(with mashed vegetable) 

Broiled steak 1-li tbs. 

Mashed potato 2 tbs. 

Apple sauce 2 tbs. 

Cracker 1 



Milk and spinach soup 1 cup 

Triscuit 1 or 2 

Milk 1 cup 

Molasses cookie 1 



Graham mush 3 tbs. 

(strained) 

Thin cream 2 tbs. 

Sugar 1 tsp. 

Zwieback ...^ 1 piece 

Warm milk .— 1 cup 



Bread, thin 2 slices 

Warm milk 1 cup 

Butter 1 tsp. 

Junket 3 tbs. 

(or custard) 



Fruit juice once each day between meals and milk once between. 



